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Unico #1 is extracted from toasted oak selected for the quality and richness of its aroma. Due to the low temperature and low pressure employed during the production process, these aromatic compounds are concentrated and captured in the final product. Unico #1 has the most intense vanilla-chocolate-toasted oak aromas that you can experience from a tannin. At the same time, it contributes body and can be successfully used on both red and white wines. Application: Finishing tannin. Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

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A pure oak tannin specifically selected for treatment of white and red wines during maturation. It is characterized by intense aromatic notes of vanilla, caramel, cocoa and toasted wood, accompanied by distinct sensations of softness and sweetness. It does not require long contact times and rapidly improves gustatory equilibrium and aromatic complexity.Application: Finishing; enhance oak notes and complexity.Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

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A blend of ellagitannins extracted from the same wood used for barrels, seasoned at length in open air, and then toasted. Enartis Tan Coeur de Chêne can be used to prolong the life span of barrels. It contributes hints of vanilla and spice to wine, and produces a soft and well-balanced tannin structure. Application: Finishing; extend the life of barrels. Dosage: 3-10 g/hL (0.25-0.8 lb/1,000 gal)

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Tannin extracted from toasted American oak. When added during white and red wine maturation, Enartis Tan Napa enhances aromas of caramel, coconut, coffee and cocoa and increases wine structure and sweetness. Napa also has a good antioxidant effect and can be added to used barrels to reintegrate their original content of tannin and improve their impact on color stability. In some cases, it can reduce wine bitterness and astringency. Application: Increase aroma complexity and structure. Dosage: 3-15 g/hL (0.25-1.2 lb/1,000 gal)

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Enartis Tan Superoak is a tannin specifically designed for addition during maturation. Its balanced blend of oak and condensed tannins makes it well-suited to improve color stabilization of red wines and is designed to be used during micro-oxygenation. The sensory profile is characterized by distinct sensations of volume and softness as well as light aromas of toasted oak. Enartis Tan Superoak is effective in releasing aromas of wines that have been aged in barrels and to freshen light red and white wines. Application: Stabilize color; micro-oxygenation; increase volume and complexity. Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

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Enartis Tan Uvaspeed is a tannin extracted from unfermented white grape skins specifically for the treatment of wines during the maturation phase. The speed at which the tannin is extracted helps prevent oxidation and microbial degradation. Enartis Tan Uvaspeed immediately provides intense fruit notes as well as increased structure and softness which contribute to the overall balance of wine. Due to its limited reactivity with proteins, it can be used immediately prior to bottling. Application: Decrease astringency; increase structure and fruit notes. Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

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A condensed tannin extracted from the skin of pressed (not fermented) white grapes. Its addition to must or wine immediately after primary fermentation provides better color stability and prevents oxidation. In white wines, it can be used as a fining agent in combination with gelatin. Moreover, its addition enhances fruit aromas and improves structure, mouthfeel and complexity of white, red and rosé wines. Application: Antioxidant protection; increase structure and fruit notes. Dosage: 3-20 g/hL (0.25-1.7 lb/1,000 gal)

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A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. The use of Enartis Tan Fruitan during primary fermentation, or immediately thereafter, allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, enhance fruit characters and freshen aromas. Application: Color stabilization in red and rosé wines; increase structure and fruit notes. Dosage: 100-200 g/ton during maceration 3-10 g/hL (0.25-0.8 lb/1,000 gal) in wine

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Enartis Tan Microfruit is a formulation of condensed and hydrolysable tannins specifically developed to be used in conjunction with the micro-oxygenation of red and rosé wines. Microfruit, along with the synergistic action of oxygen, contributes to color stabilization, enhances aromas of fresh red fruit, increases the softness and sweetness of wine, and reduces bitterness and vegetal characters. Microfruit is particularly suitable during micro-oxygenation but it can be added for the same reasons post-fermentation up until one month prior to bottling, any time wine comes in contact with oxygen (racking, filtration, refrigeration...). Application: Micro-oxygenation of red and rosé wines. Dosage: 5-20 g/hL (0.4-1.7 lb/1,000 gal)

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Unico #3 is a blend of condensed and hydrolysable tannins. As a result of the unique production process and the distinctive origin of its components, Unico #3 is able to freshen wine aroma by enhancing citrus and floral notes. Unico #3 is particularly suitable for treating white wines with slight oxidized and overripe aromas. Application: Increase aromatic freshness in red and white wines. Dosage: 1-10 g/hL (0.08-0.8 lb/1,000 gal)

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Condensed tannin extracted from the wood of red fruit trees. Unico #2 will significantly enhance red fruit aromas such as cherry and black currant. Because of the special production process, Unico #2 contains aromatic compounds that boost the inherent fruit character of wine. It also results in wines with softness, structure and sweetness and reduces the sensation of harshness. It has been proven effective on both red and white wines. Application: Finishing tannin. Dosage: 1-15 g/hL (0.08-1.2 lb/1,000 gal)

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